This pasta salad comes together easily and is great for summer get-togethers. My family requests this all the time. I like to play with different veggies to add in variety. So play around with your favorites.
Bring a large pot of lightly salted water to a boil. Cook spiral pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes; drain.
Fry bacon in a skillet over medium heat until crisp, 5 to 10 minutes. Drain bacon on paper towels and crumble. Reserve about 2 tablespoons of bacon grease.
Wilt spinach in the skillet with reserved bacon grease over medium heat, 2 to 3 minutes.
Toss cooked pasta with 1/3 cup Italian-style dressing in a large bowl; stir bacon, spinach, and green onions into coated pasta.
Stir creamy Italian-style dressing, tomatoes, and olives into pasta mixture. Chill in refrigerator for at least 4 hours or overnight.
Per Serving: 344 calories; protein 9.3g; carbohydrates 26.2g; fat 22.6g; cholesterol 13.7mg; sodium 841mg.